Description
Delicious tuna and avocado rice bowls with fresh vegetables and a spicy mayonnaise dressing.
Ingredients
Scale
- 5 oz can tuna (drained, Wild Planet Albacore Tuna recommended)
- 1 avocado (diced)
- 1 mini cucumber or 1/4 English cucumber (thinly sliced)
- 1/2 cup shredded carrots
- 1/2 cup shelled edamame
- 1 green onion (sliced on the bias)
- 1 jalapeno (thinly sliced)
- 1 package dried seaweed snacks (cut into strips, see notes)
- 1/2 cup mayonnaise or vegan mayo
- 2 Tablespoons sriracha
- 1/2 teaspoon lemon juice
- 1/2 teaspoon sesame oil
- For serving: slightly cooled cooked white, brown or cauliflower rice, gluten free Tamari, toasted sesame seeds
Instructions
- Combine ingredients in a small mixing bowl then set aside. Can be made several days ahead of time.
- Add tuna to another small mixing bowl then add 1/4 cup spicy mayonnaise (or more or less) and mix to combine.
- Scoop cooked rice into two bowls then divide tuna mixture between them. Top with remaining ingredients then drizzle bowls with gluten free Tamari and more spicy mayonnaise, and then sprinkle with sesame seeds before serving.
Notes
- Dried seaweed snacks can be found in the Asian aisle of most grocery stores.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg